Jump on the Meatless Monday bandwagon with a delicious, filling, nutritious, and satisfying vegetarian and healthy meal prep. With these easy vegetarian dinners, your evenings will be stress-free but yummy, and healthy.
2cupschopped romaine lettuce(to yield ½ cup per meal)
115-oz canlow sodium black beans,rinsed and drained (to yield ¼ cup per meal)
10oz (2 cups) sliced grape tomatoes,to yield ⅓ cup per meal
¼cupfresh cilantro,chopped (to yield ¼ cup per meal)
2limes,sliced into wedges
3green onions,sliced (to yield 1 tablespoon per meal)
2avocados,diced (slice when ready to serve)
¼cupplain greek yogurt,to yield 1 tablespoon per meal
Instructions
For the Baked Chipotle Chickpeas:
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
Place the rinsed chickpeas on a clean kitchen towel or a few paper towels and allow them to drain. The dryer, the better. Then, transfer them to a large mixing bowl.
Over the chickpeas, add olive oil, chili powder, chipotle chili powder, cumin, sea salt, and garlic powder. Toss this thoroughly with a spoon to ensure the chickpeas are evenly coated.
Then, transfer the seasoned chickpeas to the prepared baking sheet in an even layer.
Bake the chickpeas for about 20-25 minutes, shaking the pan halfway through baking time, until the chickpeas are heated through and starting to become a little crunchy.
Remove the chickpeas from the oven and then allow to cool.
For the Quinoa:
While the chickpeas are in the oven, combine uncooked quinoa with sea salt and low sodium vegetable broth in a saucepan, and bring to boil.
Simmer, covered, for 20 minutes, until all the water is absorbed.
Then, fluff with a fork and set aside to cool.
For assembling the Vegetarian Taco Bowls:
Start off by adding in the cooked quinoa into one quarter of the meal prep containers.
Next to the quinoa, add in sliced grape tomatoes, fresh chopped lettuce, spicy and chipotle chickpeas, and rinsed and drained black beans.
Top them off with cilantro, diced avocado, a little greek yogurt, and a wedge of lime. (optional)
Seal up the containers and place into the fridge for up to 5 days.
Notes
Nutrition information includes the avocado and greek yogurt toppings.To make these bowls vegan, replace greek yogurt with non-dairy yogurt or omit.